Flat Iron Steak with Garlic Herb Butter

Pan-seared flat iron steak gets a simple garlic, parsley, and chive butter. Make the butter ahead so it has time to firm up.

Makes: 4 servings

Ingredients

• 1 lb flat iron steak or skirt steak
• Salt and pepper
• 1 tablespoon avocado oil
• 4 oz unsalted butter, softened
• 3 tablespoons fresh parsley, chopped
• 2 tablespoons chopped chives, fresh or dried
• 1 clove garlic, minced
• ½ teaspoon salt
• ¼ teaspoon pepper

Directions

1. Remove the steak from the refrigerator about 30 minutes before cooking.
2. For the herb butter, stir the softened butter with the garlic, parsley, chives, ½ teaspoon salt, and ¼ teaspoon pepper. Spoon onto plastic wrap, roll into a log, and refrigerate for at least 1 hour before slicing.
3. Season both sides of the steak with salt and pepper.
4. Heat the avocado oil in a large skillet over medium-high heat. Sear the steak for about 4–5 minutes per side, adjusting the time for its thickness. Check the thickest part with a food thermometer; cook to 145°F and rest for at least 3 minutes.
5. Slice against the grain and top each serving with about 1 tablespoon of herb butter. Serve with sweet potato fries or a green salad if you like.

The butter recipe makes extra; refrigerate the remainder for another meal.

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